from Vegetarian Cooking, The Australian Womens Weekly Home Library, 1989
1 tablespoon oil
1 medium onion, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
1 cup roasted unsalted cashew nuts
1 cup blanched almonds (I do this myself by tipping boiling water over normal nuts)
1 medium carrot, grated
1 cup cooked brown rice
3/4 cup grated tasty cheese
1 egg, lightly beaten
Tomato Sauce:
1 tablespoon oil
6 medium tomatoes, chopped
1/4 cup water
Lightly oil 14cm x 21cm loaf tin, line base with greaseproof paper. Heat oil in small saucepan, add onion, pepper and tomato, stir over low heat for about 4 minutes or until pepper is tender; cool. Blend or process cashews and almonds until finely chopped.
Combine onion mixture, nuts, carrots, rice, cheese and egg in a large bowl, mix well. Press mixture evenly into prepared pan, bake in moderate oven for about 40 minutes or until lightly browned. Serve with sauce.
Tomato Sauce: Heat oil in medium saucepan, add tomatoes, cook over low heat 10 minutes. Blend or process tomatoes and water unil smooth, strain; reheat before serving.
Serves 4
RSS Feed